egypte kip
With zhoug and labneCalorieën
:
1047 kcalEiwit
:
45.5g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkAllergenen:
- Noten
- Pistachenoten
- Ei
- Melk (inclusief lactose)
- Sesamzaad
- Noten
- Pinda's
- Kan sporen van allergenen bevatten
- Soja
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
75 gram
Witte langgraanrijst
½ stuk(s)
Courgette
½ zakje(s)
Ras el hanout
25 gram
Zhoug
½ stuk(s)
Sjalot
10 gram
Pistachenoten
(Bevat: Noten, Pistachenoten Kan bevatten: Sesamzaad, Noten, Pinda's)
½ stuk(s)
Rode puntpaprika
2.5 gram
Verse citroentijm
40 gram
Labne
(Bevat: Ei, Melk (inclusief lactose))
1.5 stuk(s)
Kippendij
20 gram
Gedroogde abrikozenstukjes
(Kan bevatten: Sesamzaad, Noten, Pinda's, Soja)
¼ stuk(s)
Citroen
Zelf toevoegen
1 el
Olijfolie
½ el
[Plantaardige] roomboter
½ stuk(s)
Zoutarm kippenbouillonblokje
200 ml
Water
naar smaak
Peper en zout
Benodigdheden
•Steelpan
•Deksel
•Koekenpan
Instructies
1
- Finely chop the shallot.
- Heat a drizzle of olive oil in a saucepan over medium-high heat.
- Fry the shallot and chicken for 2 minutes.
- Add a knob of butter, ras el hanout, and white long-grain rice and fry for 1 minute, stirring regularly.
2
- Add the water, the chicken stock cube and lemon thyme to the rice and bring to a boil.
- Lower the heat. Cover with a lid and simmer for 15 - 17 minutes.
- When the rice is done, turn off the heat, mix in the apricot and let it stand until serving.
3
- In the meantime, slice the courgette and half the romano pepper lengthwise.
- Heat a frying pan without oil over medium heat. Roast the pistachio nuts for 1 - 2 minutes. Remove from the pan and set aside.
- In the same frying pan heat a drizzle of olive oil over high heat.
- Roast the courgette and romano pepper for 7 - 9 minutes. Season with salt and pepper.
Did you know...courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
4
- Cut the lemon into wedges. Remove the lemon thyme from the rice.
- Serve the chicken and rice on deep plates along with the roasted courgette and romano pepper.
- Drizzle the zhoug and labne over it.
- Serve with the lemon wedges.
